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Baked Cranberry Chicken Thighs

overhead view of cranberry chicken thighs with potatoes and carrots in a pot
Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
From searing the chicken to making the sauce and oven-roasting the potatoes and carrots, you only need one skillet to make this delicious cranberry chicken recipe.
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Ingredients

  • 1 ½ lbs chicken thighs, 4-6 bone-in and skin-on pieces
  • 1 teaspoon salt
  • ½ tablespoon fresh sage, chopped
  • ½ tablespoon fresh rosemary, chopped
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • ½ cup chicken broth
  • ¼ cup orange juice
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 1 ½ cups cranberries
  • 1 pound baby potatoes, halved if bigger than 1 inch in size
  • 4 large carrots, peeled and cut into 3-4 inch pieces

Instructions

Prep:

  • Preheat your oven to 425F.
  • Season both sides of the chicken with the salt, sage, rosemary, and pepper. Mixing the seasoning in a small dish, then distributing it over the chicken is quicker.

Sear & make the sauce:

  • In a large oven-proof skillet, braiser, or cast-iron pan, heat the olive oil over medium-high heat. Sear both sides of the chicken for about 3 minutes per side, until golden brown. You're just browning; the chicken will finish cooking in the oven. Remove the chicken pieces onto a plate.
    left, seasoned raw chicken thighs searing in olive oil; right, chicken thighs browned on both sides until golden
  • Reduce the heat to medium-low and add the butter to the pan. Once melted, add the garlic and sauté for 30 seconds to a minute, until it's fragrant (not burned). Slowly pour in the chicken broth and orange juice, stirring to lift any stuck bits from the bottom of the skillet. Simmer for about 4 minutes to reduce the liquid slightly.
    Overhead view of a skillet filled with a sauce made from melted butter, garlic, broth, and orange juice
  • Add the honey and balsamic vinegar and whisk to combine. Add the cranberries and bring the mixture to a simmer over medium heat. Continue cooking for about 5 minutes. Add the potatoes and carrots and stir. Nestle the chicken into the dish and baste with the sauce.
    1. Fresh cranberries simmering in balsamic sauce; 2. Baby potatoes and carrot sticks added to the cranberry sauce; 3. Baby potatoes and carrots coated in cranberry sauce; 4. Finished cranberry chicken thighs with roasted baby potatoes and carrots.

In the oven:

  • Place the skillet in the oven, uncovered, and roast for 25-30 minutes, until the potatoes are tender and the chicken's internal temperature has reached 175F. The chicken is dark meat, which can cook longer if the potatoes aren't tender yet.
  • Remove it from the oven and let it rest for 5 minutes before serving.

Notes

  • Use fresh or frozen cranberries; no need to thaw them first.
  • You can use Yukon Gold or red potatoes, cut into quarters or smaller, about the size of a small baby potato.
  • Refrigerate leftovers in an airtight container for up to 4 days.

Nutrition

Serving: 1 serving | Calories: 610kcal | Carbohydrates: 43g | Protein: 27g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 157mg | Sodium: 862mg | Potassium: 1070mg | Fiber: 6g | Sugar: 17g | Vitamin A: 10542IU | Vitamin C: 40mg | Calcium: 66mg | Iron: 2mg
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